5 Reviews

Tasty, fast, healthy and simple.
I think the addition of fresh herbs would work well.

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MsPia August 25, 2010

This was super quick & easy with a lovely combination!! The tender crisp peppers with the creamy beans was very nice. We did end up adding some cayenne & hot sauce because DH loves just about anything spicy. This made two hearty servings and we accompanied it with a nice crusty herb bread. The only thing I will do differently next time is to cut the strips in half so they fit better on the spoon. Thanks so much for a keeper Loula!!!! Made for Veg*n Swap 29!!

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Mindelicious January 05, 2011

Dinner in under 30 mins was just what I needed last night and this was a yummy solution. I only had yellow pepper left so mine wasn't as colorful as it should have been but that didn't hurt the flavor in any way. It was hearty, delicious and comforting after an insane day. I had a cornbread muffin on the side.

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Annacia January 21, 2011

I made this fabulous recipe and suddenly had to feed extra guests so 5 plus stars for the versatility here of this recipe as I swirled sour cream through it and served it on noodles and rapidly it became a creamy pasta sauce - I hope that is OK Loula as my BF has TWO BIG serves !!

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katew November 27, 2010

Wonderful and easy and also open to adaptations! I used 2 green bell peppers (instead of the ones mentioned), 1 can of beans and added 1/2 package of frozen (thawed ) scallops, 1 can of Rotel tomaotes for a very hearty and filling soup. Thanks for sharing this very definite keeper!!! Next time I will make it vegetarian with just the beans and no sea food.

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ellie_ November 11, 2010
Bell Pepper Bean Stew